Grilled Chicken and Portobello Lasagna Rollups Recipe
The chicken and mushroom combination, along with the spinach and cheese in this recipe make for a hearty dish that is good for your body.
Equipment
Ingredients
- 1 cocked chicken breast
- 8 lasagna noodles, cooked and drained
- 1 cup marinara sauce
- ½ tbsp vegetable oil
- 3 cups portobello mushrooms, diced
- 1 cup frozen chopped spinach
- 1 cup ricotta cheese
- 4 tbsp grated Parmesan cheese
- 1 tbsp dried oregano
- 1 cup Alfredo sauce
- 2 cups shredded mozzarella cheese
- 1 tbsp pine nuts
- salt and ground black pepper to taste
Instructions
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat
- Stir in the lasagna noodles, and return to a boil
- Cook the pasta uncovered, stirring occasionally, until the noodles are cooked, but still firm to the bite, about 8 minutes; drain and rinse
- Preheat oven to 375 degrees F (190 degrees C)
- Heat oil in a skillet over medium heat; cook and stir mushrooms until they soften, about 5 minutes
- Stir in spinach, and cook until hot; remove from heat
- Stir together the chicken, ricotta cheese, Parmesan cheese, oregano, and the cooked spinach mixture in a large bowl
- Season to taste with salt and black pepper
- Spread about 1/4 cup of the mixture on each lasagna noodle
- Roll the noodle up, and place seam-side down into the prepared baking dish
- Repeat for each noodle
- Spoon Alfredo sauce over the rollups
- Bake, covered, in the preheated oven for 40 minutes
- Uncover; sprinkle with mozzarella cheese and pine nuts
- Return to the oven and bake until the cheese is melted and bubbly and the pine nuts are toasted, about 10 minutes. Serve hot